We have been entertaining a house guest this month that is allergic to dairy, nuts, and peas. We have no such allergies in our home and planning meals has become a game of mental strength and imagination!
I have hit a couple fouls in this game, but last night, I hit a home run even for the teenager in question. The dish is Chicken Provencal!
1 Tbsp olive oil
2 pounds skinless chicken thighs
half bell pepper, sliced
half large onion, sliced
2 cloves garlic, minced
1 eggplant, sliced
2 medium tomatoes, sliced
1 cup chicken broth
1/2 cup dry white wine
Place oil in a sauce pan over medium-high heat, brown chicken for 2 minutes, remove on to a plate.
Add bell pepper, onion, and garlic to saute. Cook till onion is tender but not translucent.
Layer eggplant onto sautéed vegetables, layer chicken onto eggplant, sprinkle with desired Italian seasoning, Greek seasoning, and dashes of salt. Combine chicken broth with white wine. Bring the liquid to a boil, cover and reduce heat to simmer 45-50 minutes or until chicken is done.
I also took the cooked juices and made it into gravy using milk/corn starch for a gravy over the rice I served as a side dish.